miso nikomi udon; udon noodles simmered in miso broth
A regional dish from Nagoya, featuring thick udon noodles cooked directly in a rich miso-based broth, often served in a clay pot.
When I come to Nagoya, I want to try miso nikomi udon.
寒い日には熱々の味噌煮込みうどんが一番だ。
On a cold day, piping hot miso nikomi udon is the best.
味噌煮込み is the cooking method of simmering in miso broth; 味噌煮込みうどん is the specific udon dish.
Kishimen is another Nagoya noodle dish with flat, wide noodles, usually served in a lighter broth, unlike the thick miso broth of miso nikomi udon.
Compound of 味噌 (miso), 煮込み (simmering), and うどん (udon noodles). The name directly describes the cooking method.